Prepare yourself for a treat, because Harry's is a remarkable, one-off set up. The location is a Georgian house in a village a few miles from Grantham, and the restaurant consists of a single room furnished with just three sturdy pine tables and seating for a maximum of ten people. All around are lovingly created domestic details – Hallam family photos on the deep-red walls, vases of fresh flowers and antiques.

This is small-scale stuff and Harry Hallam keeps it tight by offering his guests a diminutive menu with just two choices at each stage. That said, everything on the plate is impeccably composed down to the last detail. Sourcing the best is something of a personal crusade and it brings all manner of good things into Harry's kitchen – Yorkshire grouse, local partridge, scallops from Orkney, wild salmon and additional supplies from France.

Exquisite canapés open the show. From then on, the whole performance is impeccably judged and perfectly paced, with charming Caroline Hallam out front to orchestrate proceedings. To start, there's generally a soup (mushroom with truffle oil, for example) and something more elaborate like foie gras with sherry aspic, Cumberland sauce and watercress, ahead of main courses (one fish, one meat). Typically they might be fillet of salmon with Sauternes sauce and chives alongside Aberdeen Angus fillet with herb and onion stuffing and a deep sauce of Madeira, red wine and herbs.

Desserts are deceptively simple (prune and Armagnac ice cream with passion fruit) or you might prefer the pedigree line-up of British and European cheeses. The modest wine list (just one handwritten page) favours France and Spain, with four selections available by the glass.

Harry's Place is also featured in: Michelin Guide, Good Food Guide, AA Guide

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Modern French

Harry Hallam

Lunch: 12.30 - 2.00pm Tue-Sat
Dinner: 7.00 - 9.30pm Tue-Sat

Visa, Master Card

• Disabled access
• Vegetarian menu
• 10 covers

Private parking is possible at a location nearby